Slow Cooked Beef Shin with Gremolata

• 1 kgboneless beef shin, cut into large pieces
• 400 mlbeef stock
• 6garlic cloves, 4 minced for braise, 2 minced for gremolata
• 400 gchopped tomatoes
• 2carrots, finely diced
• 2celery stalks, finely diced
• 2 tbsptomato puree
• Fine salt, to taste
• 2onions, finely diced
• 3sprigs fresh rosemary
• 400 mlfull-bodied red wine
• 3 tbspolive oil
• 3bay leaves
• 2 gfinely grated lemon zest
• 15 gfresh flat-leaf parsley, finely chopped
• 600 gcooked polenta or mashed potato (optional)
• 200 grocket, optional (optional)
• 1 tbspolive oil, for the optional rocket (optional)
• 1 tbsplemon juice, for the optional rocket (optional)
• 30 gshaved Parmesan, for the optional rocket (optional)
• Black pepper, to taste

Method

1. 1Preheat the oven to 150°C fan. Pat the beef shin pieces dry with kitchen paper. Season generously all over with salt and pepper before it hits the pan.
2. 2Heat 2 tablespoons of olive oil in a large heavy casserole over a high heat until it shimmers. Sear the beef in three batches, 3–4 minutes per side, until each piece has a deep mahogany crust. Don't crowd the pan; all at once and the meat steams in its own juices instead of browning, and you lose the fond that flavours the whole braise. Lift each batch out and set aside.
3. 3Drop the heat to medium, add the last tablespoon of oil, and fry the onion, carrot, and celery for 8 minutes until softened and catching gold at the edges. Add the 4 minced garlic cloves and stir for 30 seconds.
4. 4Stir in the tomato puree and cook for 2 minutes, pressing it across the base of the pan until it darkens to brick red and smells sweet rather than raw. Pour in the red wine, scraping up every brown stuck bit from the bottom. Bring to a hard simmer for 5 minutes to reduce the wine slightly.
5. 5Tip in the chopped tomatoes and beef stock. Stir well, then nestle the seared beef back in along with any resting juices. Tuck in the rosemary and bay. The liquid should nearly cover the meat.
6. 6Bring to a gentle simmer, cover tightly, and transfer to the oven. Braise for 3 to 3½ hours, turning the meat once halfway, until a fork slides through with no resistance and the shin pulls apart in long, glossy shreds.
7. 7While the beef finishes, make the gremolata. Combine the chopped parsley, lemon zest, and the 2 remaining minced garlic cloves in a small bowl with a pinch of salt. Stir, then leave it to sit; it should smell sharp, green, and alive. The lemon zest and raw garlic do the cutting through; its citrus aroma cuts through the rich braise.
8. 8Remove the rosemary stems and bay leaves. Shred the beef into its sauce. Divide between four plates, with the optional hot cooked polenta or mash if using, and spoon the gremolata over it. If using the rocket, toss with its measured oil and lemon juice, add the shaved Parmesan and serve alongside.

Per serving

kcal

737

protein

59.5g

fibre

5.2g

carbs

25.5g

fat

36.1g